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This recipe also has an Elvis reference at the bottom. I don't know if the recipes are similar. All I can tell you is that my sister and I had a massive pound cake bake-off and this recipe won by a landslide. PLEASE try it and report back it will be well worth it. Really try it now .

Cream butter and sugar together in an electric mixer until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides. Add eggs one at a time slowly, beating well after each addition. Add one third of flour mixture into the mixer set at low speed. Add half the whipping cream. Continue alternating flour and cream, ending with flour. Add vanilla. With rubber spatula scrape down sides and bottom until completely mixed. Pour into loaf pans, up to 2/3 full.

**Start in a cold oven**.
Place pans on middle rack of oven. Turn oven to 325 degrees. Bake for 1 hour and 20 minutes or until toothpick comes out clean. (Note: It only took mine 55 minutes, so check early)

*You can also do a variation. You can add up to 7 eggs. I did 5 eggs and an extra yolk. Supposedly the 7 egg version is Elvis’s favorite pound cake.

It's "moist, dense, and delicious" and "can be flavored many different ways"

SB (but, as you may already have guessed, it ain't "light")

I once did pound cake trials and started off with this basic recipe. It looked and tasted very good, but was very heavy. I then started tweaking to get the flavor I liked. I finally got to the perfect poundcake recipe. Moist, light, flavorful and smooth. And promptly lost the recipe. I made so many, I can't for the life of me remember the "perfect" recipe. (I have about 10 recipes and variances written down in the notebook I was working from). I guess I have to start over. But I know the recipe had milk and baking powder.

Oh, I do have a cream cheese poundcake recipe, though, that is wonderful and doesn't use a raising agent. Let me know if you would like it.

Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix, just until blended after each addition. Stir in extracts.

Pour batter into a greased and floured 10" tube pan. Bake at 300º for 1 hour and 40 minutes, or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes; remove from pan, and cool on a wire rack.

I will put into RecipeGullet later. It is delcious. I haven't made it in a long time. If I made it now, I would try reducing the amount of sugar.

The "Elvis Presley's Favorite Pound Cake" in last year's Music Issue of Gourmet is fantastic. Be sure to follow all the admonishments about over-beating. You cannot over-beat a pound cake, which is what I think they mean in the name, rather than that pound-pound-pound nonsense!

Well, I can't quickly find how to insert the link, but just go to epicurious.com and type in the title of the recipe. It's really yummy, and no annoying separating of eggs or whipping the whites separately. I hate that!

I've used probably 15 different recipes over the years...including all the popular ones on Epicurious (like the cream cheese one I linked above). I'll be interested to know which one you all think is the best, since I haven't made a pound cake in the last year, and I don't remember which recipe I chose as a "winner"!

As I was reading through this thread etalanian I remembered a recipe for pound cake from Pastry Chef Gale Gand's Food Network show, "Sweet Dreams." I recall her saying that this recipe reflects how the first pound cakes were flavored. The flavoring agents are brandy, rosewater, and nutmeg (but no vanilla) for instance. Here's the link:

I have made that cream cheese pound cake many times and it is always a big hit with the customers and does well by me with ease of preparation. I'll have to give Gale Gand's pound cake a try. Her recipes are always winners.

^I saw the recipe...it's very similar to the Elvis Presley recipe I tried today. I noticed that you prefer the Cold Oven cake with 5 eggs and 2 yolks. I definitely think the 7 eggs was too much in the EP cake. I'll give yours a try soon! Thanks.

I made your cake this afternoon, Becca. I did like it a lot more than the Elvis Presley pound cake...it's amazing what a little less egg and a little leavening can do! It is much lighter. However, I don't think I beat the EP cake long enough when I made it on Monday, b/c I was in a big rush. So perhaps the comparison isn't 100% fair, but I do like your pound cake recipe a lot. It would be great with a tart lemon glaze!

I tried your pound cake recipe, Becca. I love it! I halved the recipe to make 1 9x5 loaf. I've been on a vanilla kick lately, so I doubled the amount of vanilla the recipe called for, plus added some tahitiensis vanilla beans. My cake was done in about 53 minutes. I'll try to add some pictures later.